A boneless leg of lamb can be used as a substitute for a bone-in leg. However, it's essential to tie the boneless leg to help ...

Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over. Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the ...

Pour some of the liquid over the meat. Preheat the oven to 200 Celsius and roast the leg of lamb for about 25 minutes. Keep basting the joint with the bouillon. Remove from the oven and cool for ...

How to use every bit of a roast leg of spring lamb. I have used Coastal Spring Lamb coming off farms from the North Island's west and east coast. Natural sea salt (driven by sea breezes), covering ...

Correct the seasoning and serve hot with the lamb, roast spring vegetables and lots of crusty roast potatoes. Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

Roast lamb is the type of dish you likely save for a special occasion, considering its rather high price tag and general air ...

Obviously, though, it takes longer than when roasting it at the more conventional 180° C (350°F) or higher. A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you ...